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    Chris Wilson UK

    Member since Jul 2003

    Chef #93430

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    21 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Dal Makhani (Spicy Black Lentils)

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    1 day ago on Food.com
     |  9 Reviews  |  By Sana
    LinMarie says:

    "Definitely delicious, tasty and warm. Like sldumont I used "ready to eat" beluga lentils, since "black" lentils are very difficult to find in the UK, and thus I skipped steps 1 and 2. Also our cumin seeds don't really "crackle" much, so I fried them for about 10 minutes and then gave up.

    It&#..."

    Reviewed Lentil Sambar

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    2 days ago on Food.com
     |  8 Reviews  |  By Sharon123
    LinMarie says:

    "I'm afraid I cannot recommend this recipe to anyone as written, because it simply doesn't work. Sorry to the chef, but I wish I had not chosen this recipe, it was a disaster. Imagine the volume of a whole head of cauliflower, 2 sweet potatoes, a pepper and an onion. It's most of a medium-large saucepan. Now imagine trying to "s..."

    Reviewed Green Lentils With Garlic & Onion (Madhur Jaffrey)

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    Sunday, Nov 23, 2014 on Food.com
     |  5 Reviews  |  By blucoat
    LinMarie says:

    "I recommend using one cup of stock and one cup of white wine instead of the 3 cups of water."

    Reviewed Traditional English Cottage Pie With Cheese and Leek Topping

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    Saturday, Apr 26, 2014 on Food.com
     |  25 Reviews  |  By French Tart
    LinMarie says:

    "Absolutely brilliant. Carrots and parsnips in the beef, both red wine and a stock pot to make the stock, potatoes with skins, huge pile of leeks, coriander and Herbes de Provence as herbs.

    You can also make a great vegetarian version by replacing the beef with 500g cooked Puy lentils or beluga lentils. They will tend to dry ou..."

    Reviewed Vegetarian Chow Mein

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    Tuesday, Dec 31, 2013 on Food.com
     |  1 Reviews  |  By Chef #209208
    LinMarie says:

    "This was excellent! It took me longer to prepare and cook than the recipe said (about half an hour each), I added a chilli pepper and thinly sliced carrots with the onions, broccoli with the other ingredients, and it came out crunchy, crisp and tasty. Will definitely make this again."

    Reviewed Sweet Potato Black Bean Enchiladas

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    Saturday, Oct 5, 2013 on Food.com
     |  31 Reviews  |  By manicbovine
    LinMarie says:

    "Made this yet again this evening, excellent! Everyone had seconds. I used the enchilada sauce from #109685. I added some vegetables for texture: green and red peppers, fennel, cauliflower, mushrooms, frozen sweetcorn and peas. I fried the onions, garlic and fennel first, then added the other vegetables, mushrooms and beans last. Thanks for the rec..."

    Reviewed Another Chicken in Tarragon-Mustard Cream Sauce Recipe!

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    Monday, Oct 22, 2012 on Food.com
     |  1 Reviews  |  By Beautiful BC
    LinMarie says:

    "Sorry BC, the ingredients are five star, but something is really wrong with the timing in this recipe. I don't know what kind of nuclear reactor Beautiful BC has in their kitchen, but mere mortals can't boil off 200ml of water in 6 minutes - more like 20! Chicken also doesn't brown, don't try to. Cook it to white, or add it later, about the same t..."

    Reviewed The Best Easy Beef and Broccoli Stir-Fry

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    Thursday, Jun 30, 2011 on Food.com
     |  562 Reviews  |  By Chris from Kansas
    LinMarie says:

    "Simple and delicious, thanks! Also easy to adapt to more challenging diets. Something hot like chilli powder or seeds is really recommended!

    I found it hard to coat the beef strips with the flour and garlic mixture because they really stuck together. I suspect coating with dry flour might work better. Any ideas?"

    Reviewed Awesome Shepherd's Pie

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    Sunday, Jun 26, 2011 on Food.com
     |  (1 person found this helpful) |  1 Reviews  |  By Bella Rachelle
    LinMarie says:

    "Delicious and very well liked!

    Be very careful about how much water you add along with the stock. The mixture will need to be pretty dry to make a pie out of. I added a cup of stock and I spent the next hour reducing the the liquid back out again, so dinner was an hour late! I recommend just adding a stock cube instead of liquid stock.<br..."

    Reviewed Ratatouille

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    Saturday, Jul 17, 2010 on Food.com
     |  5 Reviews  |  By -Sylvie-
    LinMarie says:

    "If the tomatoes are already stewed, how can you "simmer until [they] start breaking down"? Are they already broken down (stewed) or not? Or am I not understanding what "stewed" means?"

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